EP3849991A1 - Procédé permettant une production d'isomalt améliorée - Google Patents

Procédé permettant une production d'isomalt améliorée

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Publication number
EP3849991A1
EP3849991A1 EP19765728.1A EP19765728A EP3849991A1 EP 3849991 A1 EP3849991 A1 EP 3849991A1 EP 19765728 A EP19765728 A EP 19765728A EP 3849991 A1 EP3849991 A1 EP 3849991A1
Authority
EP
European Patent Office
Prior art keywords
weight
sucrose
isomalt
isomaltulose
carbohydrate mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
EP19765728.1A
Other languages
German (de)
English (en)
Inventor
Alireza Haji Begli
Christine KRÖNER
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suedzucker AG
Original Assignee
Suedzucker AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Suedzucker AG filed Critical Suedzucker AG
Publication of EP3849991A1 publication Critical patent/EP3849991A1/fr
Pending legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H1/00—Processes for the preparation of sugar derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/34—Sugar alcohols
    • C—CHEMISTRY; METALLURGY
    • C07—ORGANIC CHEMISTRY
    • C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
    • C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
    • C07H15/02—Acyclic radicals, not substituted by cyclic structures
    • C07H15/04—Acyclic radicals, not substituted by cyclic structures attached to an oxygen atom of the saccharide radical
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a process for the improved production of isomalt, in particular a particularly stable and pure isomalt, from an isomaltulose or isomaltulose and trehalulose and sucrose-containing carbohydrate mixture, which is characterized in particular by improved efficiency, process stability and reaction selectivity and - yield , and the isomalt so produced.
  • Isomalt hydrochlorogenated isomaltulose
  • 6-GPS 6-O-a-D-glucopyranosyl-D-sorbitol
  • 1,1 -GPM 1,1 -GPM
  • isomalt has at least 98% by weight hydrogenated mono- and disaccharides (namely 1st , 6-
  • Isomalt according to the JECFA specification that is considered to be “sugar-free” under food law, which also meets the European purity criteria for additives and requirements from standard works such as the FCC (Food Chemical Codex) as well as relevant isomalt monographs from the drug books in Europe, the USA or Japan also characterized by the fact that some of the optional secondary components are present in each case in an amount of at most 0.5% by weight and in total in the isomalt at most 0.5% by weight of reducing and non-reducing sugars (for example mono- and Disaccharides) (each based on the dry substance of the isomalt).
  • FCC Food Chemical Codex
  • isomalt can be present as an almost equimolar mixture of 1,6-GPS and 1,1 -GPM.
  • Other isomalt variants are characterized, for example, by an increased 1,6-GPS content (so-called 1,6-GPS-enriched isomalt), in particular in that an 1,6-GPS content of 57 to 99% by weight and an 1.1 GPM fraction of 43 to 1% by weight (based on the main isomalt constituents) is present and, because of this composition, is endowed with an increased sweetness and solubility.
  • 1,6-GPS-enriched mixtures can be prepared using ruthenium catalysts.
  • Isomalt is usually produced in a two-stage process, in which isomaltulose (also known as palatinose) is first extracted from sucrose enzyme-catalytically using sucrose-glucosyl mutases and the isomaltulose is then catalytically hydrogenated with hydrogen (H 2 ).
  • isomaltulose also known as palatinose
  • sucrose to isomaltulose In the enzymatic isomerization of sucrose to isomaltulose, the 1,2-glycosidic linkage of glucose and fructose in the sucrose becomes a 1,6-glycosidic linkage in the isomaltulose. As a result, the non-reducing sucrose, which contains no free aldehyde or keto group, becomes the reducing isomaltulose, a keto-disaccharide with a free keto group.
  • the 1,6-glycosidic linkage between glucose and fructose in the isomaltulose is, compared to the 1,2-glycosidic linkage in the sucrose, considerably more stable to hydrolysis, as a result of which the isomaltulose is considerably more resistant to acids and microbial fermentation.
  • Isomalt is produced on an industrial scale, as can be seen from EP 0 625 578 A1, starting from sucrose or a sucrose-containing starting mixture, by subjecting the sucrose or the sucrose-containing starting mixture to an enzymatic isomerization reaction using a sucrose-glucosyl mutase. which leads to the formation of a so-called “isomerized sucrose”, which usually contains, in addition to isomaltulose, unreacted residual amounts of sucrose, also known as "residual sucrose".
  • isomaltulose remains stable even under acidic hydrogenation conditions and, as is apparent from DE 195 23 008 A1, can be readily hydrogenated directly to isomalt, in particular using a ruthenium-based catalyst.
  • an isomalt produced in this way has a large number and amount of by-products which is undesirable for many applications.
  • the isomaltulose is only converted at a comparatively low conversion rate or energetically unfavorable high temperatures are used.
  • the service life of the catalyst used is shortened, which leads to increased Production costs leads.
  • the presence of these by-products also reduces the purity of the product obtained and thus its marketability.
  • the splitting of sucrose into glucose and fructose and the associated hydrogenation to the by-products sorbitol and mannitol achieved in the named process is desirable insofar as undesirable larger amounts of residual sucrose in the isomalt to be provided are avoided due to nutritional requirements.
  • the monosaccharide alcohols obtained from the splitting hydrogenation, sorbitol and mannitol, in particular sorbitol are often technologically disadvantageous because, owing to their hygroscopicity, they make drying steps in the isomalt production process, which may become necessary, more difficult, or at least make them more expensive, and their presence in some applications, for example in hard caramels, because of their Hygroscopicity leads to undesirable product properties such as stickiness, poor dimensional stability, such as deliquescence of the products (EP 1 776 015 B1), and poor shelf life.
  • sucrose-containing isomaltulose mixtures with a very low residual sucrose content are to be hydrogenated to isomalt - usually enzymatically obtained from sucrose or sucrose-containing starting mixtures on an industrial scale - it may be desirable that the Sucrose passes through the hydrogenation process unchanged, so that no sorbitol and mannitol is formed from it.
  • the increased hygroscopicity of the hydrogenated cleavage products of sucrose, in particular sorbitol, in relation to sucrose itself and to isomalt, furthermore reduces the shelf life of isomalt, especially in humid and hot climatic regions, and makes it more difficult to use isomalt in said humid and hot climatic regions , in particular in sweets, for example hard caramels, and in particular in medicaments which require elaborate packaging.
  • the present invention is based on the technical problem of overcoming the above disadvantages, in particular a particularly process-stable, cost-effective method for producing isomalt, in particular one which has a higher 1,6-GPS content than 1,1 -GPM content to provide a, preferably from a sucrose-glucosylmutase-catalyzed reaction of sucrose or sucrose-containing starting mixtures, containing isomaltulose and sucrose-containing carbohydrate mixture, which is a particularly stable isomalt, particularly for use in sweets, for example hard caramels, efficiently in high purity Main components l, 6-GPS and 1.1 -GPM and provides in high yield.
  • the invention also provides a particularly pure isomalt provided by means of this method, in particular one which can be described as “sugar-free”, in particular, therefore, a sugar content, in particular sucrose content, of at most 0.50% by weight (based on TS of the isomalt ) and at the same time is characterized by particularly low sorbitol and mannitol contents.
  • the present invention solves the technical problem on which it is based by providing the present technical teaching, in particular the teaching of the independent claims and the preferred embodiments disclosed in the description and the dependent claims.
  • a process for the continuous production of isomalt from an isomaltulose and sucrose-containing carbohydrate mixture comprising the process steps a) providing an isomaltulose and sucrose-containing carbohydrate mixture, present in aqueous medium, containing 75.00 to 99.99% by weight.
  • the present procedure is accordingly characterized in that in a first process step a) an isomaltulose and sucrose-containing carbohydrate mixture in an aqueous medium containing 75.00 to 99.99% by weight isomaltulose and 0.01 to 0.50% by weight. % Sucrose, hydrogen and a ruthenium-based catalyst, in particular a supported catalyst, are provided and in a second process step b) the carbohydrate mixture present in the aqueous medium is brought into contact with the ruthenium-based catalyst and hydrogen in a continuous process, so that a reaction medium is obtained in which the carbohydrate mixture is converted to isomalt.
  • the carbohydrate mixture is brought into contact with the ruthenium-based catalyst and hydrogen at a space velocity of 0.25 to 1.5 h 1 , at a hydrogen pressure of 16.0 to 22.0 MPa (160 to 220 bar), at pH of 2.0 to 6.0 and at a temperature of at most 100 ° C, preferably the isomaltulose in step b) with a conversion rate of 99 to 100 mol% and a selectivity of 97 to 100 mol% 1,6-GPS (6-OaD-glucopyranosyl-D-sorbitol) and 1,1 -GPM (10-OaD-glucopyranosyl-D-mannitol) is reacted so as to obtain the isomalt in a third process step c).
  • the procedure according to the invention is particularly and advantageously characterized in that using the features defined in process steps a) and b), in particular the quantitatively defined carbohydrate mixture containing isomaltulose and sucrose as the starting material and the process parameters specified in process step b) a procedure is provided which leads to a conversion rate of isomaltulose from 99 to 100 mol% and a selectivity of the conversion of isomaltulose to 1,6-GPS and 1,1 -GPM from 97 to 100 mol%.
  • a process for the continuous production of isomalt from an isomaltulose and sucrose-containing carbohydrate mixture comprising the process steps a) providing an isomaltulose and sucrose-containing carbohydrate mixture present in aqueous medium, comprising 75.00 to 99.99% by weight .-% isomaltulose and 0.01 to 0.50% by weight sucrose (each TS (dry substance), based on total TS of the carbohydrate mixture), of hydrogen and a ruthenium-based catalyst, b) converting the carbohydrate mixture to isomalt continuous
  • the isomaltulose in step b) having a conversion rate of 99 to 100 mol% and a selectivity of 97 to 100 mol% to 1 , 6-GPS (6-OaD-glucopyranosyl-D-sorbitol) and 1,1 -GPM (lOaD-
  • Glucopyranosyl-D-mannitol is implemented and c) preservation of the isomalt.
  • the invention therefore provides for a carbohydrate mixture containing isomaltulose to be used as the starting material for the process according to the invention, said mixture comprising so-called “residual sucrose”, ie a comparatively small proportion of sucrose, namely 0.01 to 0.50% by weight sucrose.
  • residual sucrose ie a comparatively small proportion of sucrose, namely 0.01 to 0.50% by weight sucrose.
  • the above-defined starting material containing isomaltulose which has a small proportion of sucrose, has a precisely defined space velocity of 0.25 to 1.5 h 1 , at a hydrogen pressure of 16.0 to 22.0 MPa and a pH -Value from 2.0 to 6.0 in contact with the ruthenium-based catalyst and hydrogen so as to obtain an isomalt-containing product stream, the The reaction temperature of this isomalt-containing product stream must not exceed 100 ° C.
  • reaction temperature of the isomalt-containing product stream is to be set such that an isomaltulose conversion rate of 99 to 100 mol% with a selectivity of 97 to 100 mol% to 1,6-GPS and 1,1 -GPM is achieved.
  • the process conditions used according to the invention are particularly gentle and only to a very small extent lead to the formation of undesirable by-products from a food law and application technology point of view.
  • the sucrose present in the carbohydrate mixture used is not split and is not hydrogenated.
  • the formation of sorbitol and mannitol from sucrose present in the carbohydrate mixture can therefore be avoided.
  • the method according to the invention can be used to produce an isomalt that meets the JECFA specification and is also referred to below as JECFA-compliant isomalt.
  • Such an isomalt is characterized by a content of at least 98% by weight of hydrogenated mono- and disaccharides, namely 1.6-GPS, 1.1 -GPM, 1.1-GPS, sorbitol and mannitol, and a maximum of 2% by weight.
  • this isomalt having at least 86% by weight of l, 6-GPS and 1.1 -GPM and 0 to 0.3% by weight of reducing sugars (for example glucose and fructose), and at most in this isomalt 0.5% by weight, in particular 0.01 to 0.50% by weight, in particular 0.01 to 0.49% by weight, in particular 0.01 to 0.05% by weight of sucrose (in each case based on the total weight of the dry substance of the isomalt) are present.
  • the process according to the invention can also be used to produce an isomalt which is a particularly pure isomalt, also referred to here as high-purity isomalt.
  • the highly pure isomalt produced according to the invention in a preferred embodiment complies with the Joint FAO / WHO Expert Committee on Food Additives Specification (69th JECFA (2008), published in FAO JECFA Monographs 5 (2008)) and is accordingly a JECFA-compliant isomalt with a content of at least 98.00% by weight of hydrogenated mono- and disaccharides, namely 1,6-GPS, 1,1 -GPM, 1,1 -GPS, sorbitol and mannitol, and at most 2.00% by weight of secondary components, wherein in the isomalt at least 98.00% by weight of l, 6-GPS and 1.1 -GPM, 0 to 0.50% by weight of sorbitol, 0 to 0.50% by weight of mannitol and 0 to 0.30% by weight % reducing sugars (for example glucose and fructose) are present, with some of the 2% by weight secondary components optionally present in this isomalt being present in each case
  • Such an isomalt also referred to here as high-purity isomalt, is preferably and advantageously, in particular, due to a particularly high proportion of the main isomalt components 1,1-GPM and 1,6-GPS, a small but present proportion of sucrose, a high purity with regard to by-products and by a low degree of hygroscopicity, in particular a low sorbitol and mannitol content.
  • Glucosylglycerols Glucosyltetritole, Glucosylpentitole, further Glucosylglycitole, Deoxydisaccharidalkohole, Dideoxydisaccharidalkohole, Glycerin, Tetritole (for example Erythrit or Threit), Pentitole (for example Ribit (Adonit) or Lyithexite, Arabititole, Xit, Xit, Xit, Xit Allit, Gulit, Idit, Altrit, or Talit.
  • the teaching of the present invention therefore surprisingly provides for a particularly selective, efficient and gentle process for producing isomalt from a Carbohydrate mixture containing sucrose and isomaltulose or, in one embodiment, sucrose, isomaltulose and trehalulose, in which the sucrose under acidic conditions during a ruthenium-based hydrogenation contrary to the expectations of the prior art, for example EP 2 361 255 Bl, does not is split hydrogenated, but remains unchanged chemically and is not split. Sorbitol and mannitol are not formed by sucrose splitting and hydrogenation.
  • the procedure according to the invention thus provides for the splitting hydrogenation of sucrose to sorbitol and mannitol, in particular sorbitol, during the implementation of the sucrose-containing carbohydrate mixture containing isomaltulose or isomaltulose and trehalulose with hydrogen over a ruthenium catalyst to avoid isomalt and thus to provide an isomalt, which has excellent properties for further processing in, for example, sweets, such as hard caramels, coated tablets, chocolate, chewing gum, ice cream or in baked goods or in medicines.
  • sucrose present in small amounts in the starting material that is to say the carbohydrate mixture
  • the conditions according to the invention that is to say in particular pressure, temperature, pH and space velocity.
  • the procedure according to the invention is therefore also technologically advantageous in that a much more moderate temperature is required for the isomaltulose hydrogenation than for a simultaneous splitting hydrogenation of sucrose, since a much higher temperature is necessary for the hydrogenation of the glucose resulting from the splitting of the sucrose in addition to fructose is.
  • complex and costly drying steps are reduced or avoided, which would result from the hygroscopicity of sorbitol formed from the splitting hydrogenation of sucrose and / or other by-products and thus a simple, process-stable and cost-conscious production process for isomalt, in particular a 1,6-GPS enriched isomalt.
  • the small proportion of sucrose in the isomalt produced is advantageous insofar as the isomalt produced is diabetic-compatible, tooth-friendly and reduced in calorific value compared to pure sucrose.
  • the sweetener produced according to the invention is characterized in particular by increased storage stability, particularly in moist and hot climatic regions.
  • contacting is understood to mean that the aqueous medium, in particular an aqueous solution, is brought into physical contact with a catalyst and hydrogen while supplying hydrogen, in particular that the medium, in particular the solution, flows past the catalyst , in particular flows through a catalyst bed containing the catalyst.
  • the catalyst accelerates the conversion of the isomaltulose or the isomaltulose and trehalulose in the carbohydrate mixture containing isomaltulose or isomaltulose and trehalulose and sucrose, with hydrogen.
  • the contacting of the carbohydrate mixture with the ruthenium-based catalyst and hydrogen represents a hydrogenation of the carbohydrate mixture.
  • the term “converting a carbohydrate mixture to isomalt” is understood to mean that the isomaltulose present in the carbohydrate mixture is partially or completely converted to 1,6-GPS and 1,1-GPM using hydrogen is hydrogenated. If there are further hydrogenatable constituents, for example trehalulose, in the carbohydrate mixture containing isomaltulose and sucrose, it can be provided that these are also reacted, that is to say hydrogenated, during the contacting with the ruthenium-based catalyst, in particular trehalulose to 1.1 -GPS and 1.1 -GPM.
  • sucrose present in the carbohydrate mixture containing isomaltulose or isomaltulose and trehalulose and sucrose, in particular residual sucrose. Cleavage and / or hydrogenation of the sucrose is avoided according to the invention.
  • reaction medium obtained in process step b) is understood to mean a medium which is continuously Bringing the carbohydrate mixture present in the aqueous medium into contact under the influence of a ruthenium-based catalyst and with the addition of hydrogen, in a preferred embodiment this forming the components isomaltulose or isomaltulose and trehalulose and sucrose provided in process step a) and the products formed during the reaction, in particular l 6-GPS and 1.1 -GPM.
  • the volume of the catalyst relates to the macroscopic catalyst volume, regardless of the shape or structure of the catalyst.
  • continuous is understood to mean that the carbohydrate mixture present in the aqueous medium is brought into contact with the catalyst at a space velocity which is constantly greater than 0 h 1 .
  • isomalt is understood to be a sugar substitute which has 1,6-GPS and 1,1 -GPM as the main constituent, in particular at least 86% by weight of 1,6-GPS and 1,1 -GPM.
  • An “1,6-GPS-enriched isomalt” is an isomalt with a proportion of 1,6-GPS that is greater than the 1,1 -GPM proportion, that is, a 1,6-GPS- to 1,1 -GPM ratio of> 1 (based on TS content of l, 6-GPS and 1.1 -GPM in isomalt).
  • the term isomalt is understood to be a JECFA-compliant isomalt.
  • the term isomalt is understood to mean a high-purity isomalt.
  • a “JECFA-compliant isomalt” is understood to mean an isomalt which contains at least 98% by weight of hydrogenated mono- and disaccharides, namely 1,6-GPS, 1,1 -GPM, 1,1 -GPS , Sorbitol and mannitol, and at most 2 wt .-% secondary components, wherein in the isomalt at least 86 wt .-% l, 6-GPS and 1,1-GPM, 0 to 0.3 wt .-% reducing sugars and at most 0.50% by weight, in particular 0.01 to 0.50% by weight of sucrose (in each case based on the total weight of the dry substance of the isomalt) are present.
  • a “high-purity isomalt” is understood to mean an isomalt which contains at least 98% by weight of hydrogenated mono- and disaccharides, namely 1,6-GPS, 1,1 -GPM, 1,1 -GPS, sorbitol and mannitol, and has a maximum of 2.00% by weight of secondary components, in the isomalt at least 98.00% by weight of l, 6-GPS and 1.1 -GPM, 0 to 0.50% by weight of sorbitol, 0 to 0.50% by weight of mannitol, 0 to 0.30% by weight of reducing sugars, some of the aforementioned 2% by weight of secondary components, if any, in an amount of 0 to 0.50% by weight in each case and a total of at most 0.50% by weight of reducing and non-reducing sugars and at most 0.50% by weight, in particular 0.01 to 0.50% by weight of sucrose (in each case based on the total weight of
  • the term “at least 98.00% by weight of hydrogenated mono- and disaccharides” is understood to mean the amount of at least 98.00% by weight of hydrogenated mono- and disaccharides in the isomalt composition which are selected from the group consisting of 1,6-GPS, 1,1 -GPM, 1,1 -GPS, mannitol and sorbitol.
  • the term “at most 2.0% by weight of secondary components” means all substances present in an isomalt composition that do not contain any hydrogenated mono- or disaccharides selected from the group consisting of 1,6-GPS, 1.1 -GPM, 1.1 -GPS, mannitol and sorbitol.
  • “individual secondary components” are individual substances which, in their entirety, represent the secondary components and these individual substances, for example isomaltose, sucrose, glucose, fructose, isomaltulose, glycerol, glucopyranosylidite, isomelecitosis, are each individual in the substance groups which are monosaccharides, disaccharides, deoxydisaccharide alcohols, trisaccharides, glucosylglycerols, glucosyltetritols, glucosylpentitols, trisaccharide alcohols, glucosylated disaccharide alcohols or hydrogenated oligomers.
  • the first and second decimal places or the second decimal place are not / are not specified in a number, these must be set as 0.
  • presence “containing” or “having” a component in an amount of 0% by weight is mentioned in connection with the present invention, this means that the respective component is not present in a measurable amount, in particular is not present is.
  • carbohydrate mixture is understood to mean the carbohydrate mixture according to process step a), that is to say a mixture comprising isomaltulose and sucrose or containing isomaltulose, trehalulose and sucrose.
  • the carbohydrate mixture used according to the invention comprises isomaltulose and sucrose, in particular consists of these.
  • the carbohydrate mixture comprises isomaltulose, trehalulose and sucrose, in particular consists of these.
  • the carbohydrate mixture comprises isomaltulose and sucrose and at least one further substance, in particular selected from the group consisting of fructose, glucose, isomaltose, trehalulose and oligomers of carbohydrates, in particular consists of these.
  • the carbohydrate mixture comprises isomaltulose, trehalulose and sucrose and at least one further substance, in particular selected from the group consisting of fructose, glucose, isomaltose and oligomers of carbohydrates, in particular consisting of these.
  • oligomers of carbohydrates are understood to mean oligomers and / or polymers of monosaccharides with at least three monosaccharide units 3 and with a homogeneous or heterogeneous monosaccharide composition.
  • the carbohydrate mixture preferably comprises isomaltulose and sucrose and a substance selected from the group consisting of trehalulose and isomaltose, in particular consists of these.
  • the carbohydrate mixture containing isomaltulose and sucrose in addition to sucrose and isomaltulose or, in addition to sucrose, isomaltulose and trehalulose, additionally glucose, fructose and isomaltose, in particular consists of these, optionally together with oligomers of carbohydrates.
  • the carbohydrate mixture has at most 0.50% by weight, in particular at most 0.40% by weight, in particular at most 0.30% by weight, in particular at most 0.20% by weight. % (each
  • TS based on total dry matter of the carbohydrate mixture) of glucose, fructose, oligomers of carbohydrates and / or isomaltose.
  • the carbohydrate mixture has at most 2.00% by weight, in particular at most 1.00% by weight, in particular at most 0.50% by weight, in particular at most 0.40% by weight ( each TS based on total dry matter of the carbohydrate mixture) a total amount of glucose, fructose, oligomers of carbohydrates and / or isomaltose.
  • the carbohydrate mixture has at most 0.50% by weight, in particular at most 0.40% by weight, in particular at most 0.30% by weight, in particular at most 0.20% by weight, in particular at most 0.10% by weight (in each case TS based on the total dry substance of the carbohydrate mixture) on glucose.
  • the carbohydrate mixture has at most 0.50% by weight, in particular at most 0.40% by weight, in particular at most 0.30% by weight, in particular at most 0.20% by weight, in particular at most 0.10% by weight (each TS based on the total dry matter of the
  • Carbohydrate mixture fructose
  • the carbohydrate mixture has at most 0.50% by weight, in particular at most 0.40% by weight, in particular at most 0.30% by weight, in particular at most 0.20% by weight, in particular at most 0.10% by weight (each TS based on the total dry matter of the
  • Carbohydrate mixture isomaltose.
  • the carbohydrate mixture has at most 0.50% by weight, in particular at most 0.40% by weight, in particular at most 0.30% by weight, in particular at most 0.20% by weight, in particular at most 0.10% by weight (each TS based on the total dry matter of the
  • Carbohydrate mixture oligomers of carbohydrates.
  • the carbohydrate mixture provided in process step a) has no glucose or no fructose or no isomaltose, in particular no glucose and no fructose and no isomaltose, in particular no glucose and no fructose, in particular no glucose, in particular no fructose, on.
  • the carbohydrate mixture provided in process step a) has no oligomers of carbohydrates.
  • the carbohydrate mixture provided in process step a), containing isomaltulose or isomaltulose and trehalulose and sucrose is a carbohydrate mixture obtained by the reaction of sucrose or sucrose-containing starting mixtures, in particular in an aqueous medium, in particular aqueous solution, with sucrose-glucosyl mutases.
  • the carbohydrate mixture provided in process step a) is a so-called “isomerized sucrose”, in particular one that was produced enzymatically from sucrose or sucrose-containing starting mixtures, in particular as described in EP 0 625 578 A1 is.
  • the enzymatic conversion of sucrose or sucrose-containing mixtures preferably provided according to the invention to the carbohydrate mixture provided according to process step a) is preferably an enzymatic conversion by means of a sucrose-glucosyl mutase.
  • the reaction can be carried out by means of a sucrose-glucosyl mutase using bacteria which have sucrose-glucosyl mutase, in particular selected from the group consisting of Protaminobacter rubrum, Serratia plymuthica, Serratia marcescens, Erwinia rhapontici, Leuconostoc mesenteroides, Pseudomonos radiobiophosphorus and Acrobatophobia from that.
  • the invention therefore relates to a process in which the isomaltulose and sucrose-containing carbohydrate mixture provided in process step a) was obtained by enzymatic reaction of sucrose or a sucrose-containing starting mixture with a sucrose-glucosyl mutase.
  • the carbohydrate mixture preferably obtained from sucrose or a sucrose-containing starting mixture by means of sucrose-glucosyl mutases, can either be provided directly according to process step a) and immediately afterwards according to process step b), or it can be prepared according to process step a), in a particularly preferred embodiment , a process step aO) to reduce the sucrose content.
  • the process step optionally provided in process step aO) for reducing the sucrose content is particularly necessary if if the carbohydrate mixture provided in process step a) is to be obtained from a source, for example an isomerized sucrose obtained by enzymatic reaction of sucrose or a sucrose-containing starting mixture with a sucrose-glucosyl mutase, in which a higher sucrose content is present and accordingly the sucrose content must be reduced to such an extent that a carbohydrate mixture with the sucrose content according to process step a) is obtained.
  • a source for example an isomerized sucrose obtained by enzymatic reaction of sucrose or a sucrose-containing starting mixture with a sucrose-glucosyl mutase, in which a higher sucrose content is present and accordingly the sucrose content must be reduced to such an extent that a carbohydrate mixture with the sucrose content according to process step a) is obtained.
  • the carbohydrate mixture provided in process step a) is a carbohydrate mixture obtained by enzymatic reaction of sucrose or a sucrose-containing starting mixture with a sucrose-glucosyl mutase and is a process step aO) for reducing the sucrose content to a content of 0 , 01 to 0.50% by weight of sucrose (dry matter based on total dry matter of the carbohydrate mixture).
  • process step aO) is crystallization for the partial separation of sucrose, chromatography on ion exchangers for the partial separation of sucrose, enzymatic cleavage of sucrose, e.g. by means of invertase, while maintaining a residual sucrose amount of 0.01 to 0.5% by weight or a combination of these processes.
  • the carbohydrate mixture provided in process step a) contains 0.01 to 0.45% by weight, in particular 0.01 to 0.40% by weight, in particular 0.01 to 0, 35% by weight, in particular 0.01 to 0.30% by weight, in particular 0.01 to 0.25% by weight, in particular 0.01 to 0.20% by weight, in particular 0.01 to 0.15% by weight, in particular 0.01 to 0.10% by weight, in particular 0.01 to 0.09% by weight, in particular 0.01 to 0.08% by weight, in particular 0, 01 to 0.07% by weight, in particular 0.01 to 0.06% by weight, in particular 0.01 to 0.05% by weight, in particular 0.01 to 0.04% by weight, in particular 0.01 to 0.03% by weight, in particular 0.01 to 0.02% by weight, in particular 0.02 to 0.50% by weight, in particular 0.02 to 0.45% by weight , in particular 0.02 to 0.40% by weight, in particular 0.02 to 0.30% by weight, in particular 0.02 to 0.20% by weight, in particular 0.01 to 0.5%
  • sucrose (each based on the dry matter of the carbohydrate mixture).
  • the sucrose content in the carbohydrate mixture provided in process step a) is preferably 0.01 to 0.05% by weight (based on the dry substance of the carbohydrate mixture).
  • the carbohydrate mixture provided in process step a) contains 76.00 to 99.99% by weight of isomaltulose, in particular 78.00 to 99.99% by weight, in particular 80.00 to 99 , 99% by weight, in particular 84 to 99.99% by weight, in particular 86.00 to 99.99% by weight, in particular 90.00 to 99.99% by weight, in particular 92.00 to 99 , 99% by weight, in particular 94.00 to 99.99% by weight, in particular 96.00 to 99.99% by weight, in particular 98.00 to 99.99% by weight, in particular 76.00 up to 99.80% by weight, in particular 78.00 to 99.80% by weight, in particular 80.00 to 99.80
  • % By weight, in particular 84.00 to 99.80% by weight, in particular 86.00 to 99.80% by weight, in particular 90.00 to 99.80% by weight, in particular 92.00 to 99 , 80% by weight, in particular 94.00 to 99.80% by weight, in particular 96.00 to 99.80% by weight, in particular 98.00 to 99.80% by weight, in particular 76.00 up to 99.50% by weight, in particular 78.00 to 99.50% by weight, in particular 80.00 to 99.50% by weight, in particular 84.00 to 99.50% by weight, in particular 86 up to 99.50% by weight, in particular 90.00 to 99.50% by weight, in particular 92.00 to 99.50% by weight, in particular 94.00 to 99.50% by weight, in particular 95 .00 to 99.50% by weight, in particular 96.00 to 99.50% by weight, in particular 97.00 to 99.50% by weight, in particular 98.00 to 99.50% by weight, in particular 97.70 to 99.30% by weight of isomaltulose (
  • the carbohydrate mixture provided in process step a) preferably has an isomaltulose content of 86.00 to 99.99% by weight, in particular 90.00 to 99.99% by weight, in particular 95.00 to 99.99 %
  • the carbohydrate mixture preferably has an isomaltulose content of 86.00 to 99.99% by weight, in particular 90.00 to 99.99% by weight, in particular 95.00 to 99.99 %
  • 96.00 to 99.99% by weight in particular 97.00 to 99.99% by weight, in particular 98.00 to 99.99% by weight, in particular 98.50 to 99 , 99% by weight, in particular 98.60 to 99.99% by weight (in each case based on the dry substance of the carbohydrate mixture)
  • the isomaltulose content of the carbohydrate mixture provided in process step a) is preferably from 86.00 to 99.99% by weight of isomaltulose (based on the dry matter of the carbohydrate mixture).
  • the isomaltulose content in the carbohydrate mixture provided in process step a) is preferably 98.00 to 99.80% by weight of isomaltulose (based on the dry matter of the carbohydrate mixture).
  • the carbohydrate mixture has trehalulose
  • the 75.00 to 99.99% by weight of isomaltulose and 0.01 to 0.50% by weight of sucrose-containing carbohydrate mixture provided in process step a) contains 75.01 to 100.00 % By weight, in particular 80.00 to 95.00% by weight, in particular 86.00 to 90.00% by weight, in particular 90.00 to 99.00% by weight, in particular 99.00 to 100 , 00% by weight, in particular 75.01 to 99.99% by weight, in particular 80.00 to 99.99% by weight, in particular 90.00 to 99.99% by weight, in particular 92.00 up to 99.99% by weight, in particular 94.00 to 99.99% by weight, in particular 96.00 to 99.99% by weight, in particular 98.00 to 99.99% by weight, in particular 99 .00 to 99.99% by weight, in particular 75.01 to 99.80% by weight, in particular 80.00 to 99.80% by weight, in particular 85.00 to 99.80% by weight, in particular 90.00 to 99.80% by weight, in particular 75.01 to 99.80% by weight, in
  • the sucrose and isomaltulose content in the carbohydrate mixture provided in process step a) is preferably 98.00 to 99.99% by weight, with, optionally adding up to 100% by weight of the carbohydrate mixture, trehalulose, glucose, fructose, isomaltose and / or oligomers of carbohydrates are present (based on the dry matter of the carbohydrate mixture).
  • the sucrose, isomaltulose and trehalulose content in the carbohydrate mixture provided in process step a) is preferably 98.00 to 99.80% by weight (based on the dry matter of the carbohydrate mixture), the isomaltulose content being 97.70 to 99.30 % By weight, the trehalulose content is 0.29 to 1.00% by weight and the sucrose content is 0.01 to 0.05% by weight (in each case based on the dry matter of the carbohydrate mixture).
  • the sucrose, isomaltulose and trehalulose content in the carbohydrate mixture provided in process step a) is preferably 98.00 to 99.80% by weight (based on the dry matter of the carbohydrate mixture), the isomaltulose content being 97.70 to 99.30% by weight .-%, the trehalulose content is 0.29 to 1.00% by weight and the sucrose content is 0.01 to 0.05% by weight (in each case based on the dry matter of the carbohydrate mixture), and to 100% by weight of the Carbohydrate mixture adding up glucose, fructose, isomaltose and / or oligomers of carbohydrates are present (based on the dry matter of the carbohydrate mixture).
  • the sucrose, isomaltulose and trehalulose content in the carbohydrate mixture provided in process step a) is preferably 98 to 99.80% by weight (based on the dry substance of the carbohydrate mixture), the isomaltulose content being 98.00 to 99.30% by weight %, the trehalulose content is 0.29 to 1.0% by weight and the sucrose content is 0.01 to 0.05% by weight (in each case based on the dry matter of the carbohydrate mixture).
  • the sucrose, isomaltulose and trehalulose content in the carbohydrate mixture provided in process step a) is preferably 98 to 99.80% by weight (based on the dry substance of the carbohydrate mixture), the isomaltulose content being 98.00 to 99.30% by weight .-%, the trehalulose content is 0.29 to 1.0% by weight and the sucrose content is 0.01 to 0.05% by weight (in each case based on the dry matter of the carbohydrate mixture), and in this case to 100% by weight .-% of the carbohydrate mixture adding up glucose, fructose, isomaltose and / or oligomers of carbohydrates are present (based on the dry matter of the carbohydrate mixture).
  • the isomaltulose and sucrose-containing carbohydrate mixture provided in process step a) has 0.01 to 24.99% by weight of trehalulose, in particular 0.01 to 24.50% by weight, in particular 0 , 01 to 21.00% by weight, in particular 0.01 to 20.00% by weight, in particular 0.01 to 19.00% by weight, in particular 0.01 to 18.00% by weight, in particular 0.01 to 17.00% by weight, in particular 0.01 to 10.00% by weight, in particular 0.01 to 5.00% by weight, particularly preferably 0.50 to 25.00% by weight.
  • Trehalulose in particular 0.50 to 23.00% by weight, in particular 0.50 to 21.00% by weight, in particular 0.50 to 20.00% by weight, in particular 0.50 to 19.00% by weight, in particular 0.50 to 18.00% by weight, in particular 0.50 to 17.00% by weight %, in particular 0.50 to 10.00% by weight, in particular 0.50 to 5.00% by weight, particularly preferably 0.30 to 1.00% by weight, particularly preferably 0.29 to 1, 00% by weight, particularly preferably 1.00 to 25.00% by weight, in particular 1.00 to 23.00% by weight, in particular 1.00 to 21.00% by weight, in particular 1.00 up to 20.00% by weight, in particular 1.00 to 10.00% by weight, in particular 5.00 to 25.00% by weight, in particular 5.00 to 23.00% by weight, in particular 5 , 00 to 22.00% by weight, in particular 5.00 to 20.00% by weight, in particular 5.00 to 10.00% by weight, in particular 10.00 to 25.00% by weight, in particular 10.00 to 22.00
  • the carbohydrate mixture preferably has 0.30 to 1.00% by weight of trehalulose (based on the dry substance of the carbohydrate mixture).
  • the carbohydrate mixture also contains trehalulose in addition to sucrose and isomaltulose
  • the carbohydrate mixture preferably contains 75.00 to 99.49% by weight isomaltulose and 0.50 to 24.99% by weight trehalulose, in particular 75 , 00 to 86.00 wt .-% isomaltulose and 13.99 to 24.99 wt .-% trehalulose (each based on the dry matter of the carbohydrate mixture).
  • the ratio of isomaltulose to trehalulose in the carbohydrate mixture (% by weight in DM) is 98.00 to 99.50, in particular 98.50 to 99.40 parts of isomaltulose to 0.50 to 1 , 50, in particular 0.60 to 1.20 parts of trehalulose.
  • the ratio of isomaltulose to trehalulose (% by weight in DM) in the carbohydrate mixture is 3 to 1, in particular 4 to 1, in particular 10 to 1, in particular 85 to 1, in particular 150 to 1, in particular 1500 to 1, in particular 9998 to 1.
  • the aqueous medium provided in process step a) is an aqueous solution, an aqueous suspension, an aqueous syrup or an aqueous colloidal composition.
  • the dry substance content is that in an aqueous medium, in particular in an aqueous solution, present carbohydrate mixture 10.00 to 60.00 wt .-% (based on the total weight of the medium).
  • the dry matter content of the carbohydrate mixture present in aqueous solution is 15.00 to 60.00% by weight, in particular 20.00 to 60.00% by weight, in particular 30.00 to 60.00 %
  • the dry matter content of the carbohydrate mixture present in aqueous solution is 15.00 to 60.00% by weight, in particular 20.00 to 60.00% by weight, in particular 30.00 to 60.00 %
  • the dry matter content of the carbohydrate mixture present in aqueous solution is 15.00 to 60.00% by weight, in particular 20.00 to 60.00% by weight, in particular 30.00 to 60.00 %
  • 35.00 to 60.00% by weight in particular 40.00 to 60.00% by weight, in particular 45.00 to 60.00% by weight, in particular 50.00 to 60
  • 00% by weight in particular 10.00 to 55.00% by weight, in particular 10.00 to 50.00% by weight, in particular 10.00 to 45.00% by weight, in particular 10.00 up to 40% by weight, in particular 10.00 to 35.00% by weight, in particular 10.00 to 30.00% by weight
  • the carbohydrate mixture provided in process step a) is heated in a process step al) before the reaction provided for in process step b), that is to say is preheated.
  • the carbohydrate mixture provided in process step a), in particular after carrying out an optional process step aO) reducing the sucrose content is preheated to a temperature which corresponds at most to the reaction temperature according to process step b), in particular to, before the reaction provided for in process step b) a temperature which corresponds to the reaction temperature according to process step b).
  • the process step a) provided, in particular after carrying out an optional process step aO) which reduces the sucrose content contains isomaltulose and sucrose Carbohydrate mixture preheated to a temperature of 30 to 80 ° C, in particular 30 to 75 ° C, in particular 30 to 70 ° C, in particular 45 to 68 ° C, in particular 46 to 67.5 ° C.
  • process step a) provides the carbohydrate mixture containing isomaltulose and sucrose in process step a), in particular after carrying out an optional process step aO) which reduces the sucrose content, to a temperature of 30 to 80 ° C.
  • the carbohydrate mixture provided in process step a) in particular after carrying out an optional process step aO) reducing the sucrose content, is preheated to a temperature of 30 to 75 ° C.
  • the carbohydrate mixture provided in process step a) in particular after carrying out an optional process step aO) which reduces the sucrose content, is preheated to a temperature of 30 to 70 ° C.
  • the carbohydrate mixture provided in process step a) or the carbohydrate mixture preheated in optional form according to process step al) is then fed to process step b), in particular fed into a reactor suitable for the reaction provided for in process step b).
  • the continuous process provided for in process step b) is carried out in a fixed bed reactor.
  • the continuous process provided for in process step b) is carried out as a trickle-bed procedure, preferably in a trickle-bed reactor.
  • the continuous procedure can also be carried out in a fixed bed reactor which is operated as a bubble reactor.
  • the continuous procedure can also be carried out in a continuous stirred tank (CSTR) or in a stirred tank cascade.
  • the hydrogen pressure in process step b) is 16.2 to 22.0 MPa, in particular 16.5 to 22.0 MPa, in particular 16.5 to
  • 21.5 MPa in particular 16.5 to 21.0 MPa, in particular 16.5 to 20.0 MPa, in particular 16.5 to 19.5 MPa, in particular 16.5 to 19.0 MPa, in particular 16.5 to 18, 5 MPa, in particular
  • the hydrogen pressure in process step b) is 17.0 to 22.0 MPa, in particular 17.0 to 21.0 MPa, in particular 17.0 to 20.0 MPa, in particular 17.0 to 19.5 MPa, in particular 17.0 to 19.0 MPa, in particular 17.0 to 18.5 MPa, in particular
  • 17.5 to 22.0 MPa in particular 17.5 to 19.0 MPa, in particular 17.5 to 18.5 MPa, in particular 17.5 to 18.0 MPa, in particular 18.0 MPa.
  • the hydrogen pressure in process step b) is preferably 16.5 to 21.0 MPa.
  • the hydrogen pressure in process step b) is 16.00 to 19.00 MPa, in particular 16.00 to 17.00 MPa, in particular 16.5 MPa.
  • the space velocity in process step b) is 0.27 to 1.5 h 1 , in particular 0.3 to 1.5 h 1 , in particular 0.3 to 1.0 h 1 , in particular 0, 3 to 0.9 h 1 , in particular 0.3 to 0.8 h 1 , in particular 0.3 to 0.7 h 1 , in particular 0.3 to 0.6 h 1 , in particular 0.3 to 0.5 h 1 , in particular 0.4 to 1.5 h 1 , in particular 0.4 to 1.25 h 1 , in particular 0.4 to 1.0 h 1 , in particular 0.4 to 0.8 h 1 , in particular 0.4 up to 0.7 h 1 , in particular 0.4 to 0.6 h 1 , in particular 0.25 to 1.0 h 1 , in particular 0.25 to 0.9 h 1 , in particular 0.25 to 0.8 h 1 , in particular 0.25 to 0.7 h 1 , in particular 0.25 to 0.8 h 1 , in particular 0.25 to 0.7 h 1 , in particular 0.25 to 0.8
  • the space velocity in process step b) is 0.25 to 0.9 h 1 .
  • the space velocity in process step b) is 0.3 to 0.9 h 1 .
  • the pH in process step b) is 2.0 to 5.5, in particular 2.0 to 5.4, in particular 2.0 to 5.3, in particular 2.0 to 5, 0, in particular 2.0 to 4.0, in particular 2.5 to 6.0, in particular 2.5 to 5.8, in particular 2.5 to 5.5, in particular 2.5 to 4.0, in particular 2, 7 to 3.3, in particular 2.8 to 3.0, in particular 3.0 to 6.0, in particular 3.0 to 5.5, in particular 3.0 to 5.0, in particular 3.0 to 4.5 , in particular 3.0 to 4.0, in particular 3.0 to 4.0, in particular 4.0 to 6.0, in particular 4.0 to 5.5, in particular 4.0 to 5.0, in particular 4.0 to 4.5, in particular 4.0 to 4.0, in particular 4.0 to 6.0, in particular 4.0 to 5.5, in particular 4.0 to 5.0, in particular 4.0 to 4.5, in particular 4.0 to 4.0, in particular 4.0 to 6.0, in particular 4.0 to 5.5, in particular
  • the pH in process step b) is 2.5 to 6.0, in particular 2.5 to 5.8, in particular 2.5 to 5.5.
  • the pH in process step b) is 2.5 to 5.9.
  • the pH in process step b) is 3.4 to 5.9.
  • the reaction temperature is at most 98 ° C, in particular at most 95 ° C, in particular at most 91 ° C, in particular at most 85 ° C, in particular at most 82 ° C, in particular at most 79 ° C, in particular at most 78 ° C, in particular at most 72 ° C, in particular at most 70 ° C, in particular at most 65 ° C, in particular at most 60 ° C, in particular at most 55 ° C.
  • the reaction temperature in process step b) is 30 to 100 ° C., in particular 30 to 98 ° C., in particular 32 to 95 ° C., in particular 30 to 91 ° C., in particular 30 to 79 ° C., in particular 30 to 75 ° C, in particular 30 to 70 ° C, in particular 30 to 60 ° C, in particular 30 to 50 ° C, in particular 40 to 100 ° C, in particular 40 to 98 ° C, in particular 40 to 95 ° C, in particular 40 to 91 ° C, in particular 40 to 79 ° C, in particular 40 to 75 ° C, in particular 40 to 70 ° C, in particular 40 to 60 ° C, in particular 45 to 100 ° C, in particular 45 to 98 ° C, in particular 45 to 95 ° C, in particular 45 to 91 ° C, in particular 45 to 79 ° C, in particular 45 to 75 ° C in particular 45 to 70 ° C, in particular 45 to 60 ° C, in particular 45 to 100 ° C
  • reaction temperature in process step b) is 70 to 95 ° C.
  • the carbohydrate mixture is preheated to 30 to 70 ° C. in process step a1 and a reaction temperature of 70 to 95 ° C. is set in process step b).
  • the hydrogen pressure is 16.5 to 21.0 MPa
  • the reaction temperature is 30 to 95 ° C.
  • the space velocity is 0.3 to 0.9 h 1
  • the pH is 2.5 to 6.0 .
  • the hydrogen pressure is 16.5 to 21.0 MPa
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa
  • the reaction temperature is 70 to 95 ° C.
  • the space velocity is 0.3 to 0.9 h 1
  • the pH is 2.5 to 6.0, in particular after preheating in a process step a1) to 30 to 80 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is
  • reaction temperature 70 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa
  • the reaction temperature is 50 to 79 ° C.
  • the space velocity is 0.3 to 0.9 h 1
  • the pH is 2.5 to 6.0 .
  • the hydrogen pressure is 16.5 to 18.0 MPa
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 75 ° C.
  • reaction temperature 70 to 79 ° C 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.3 to 0.9 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa
  • the reaction temperature is 30 to 95 ° C.
  • the space velocity is 0.25 to 0.9 h 1
  • the pH is 3.4 to 5.9 .
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 21.0 MPa
  • the reaction temperature is 70 to 95 ° C.
  • the space velocity is 0.25 to 0.9 h 1
  • the pH is 3.4 to 5.9 , in particular after preheating in a process step a1) to 30 to 75 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 75 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is 16.5 to 18.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 0.9 h 1 and the pH 3.4 to 5.9, especially after preheating in a process step a1) 30 to 70 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 21.0 MPa
  • the reaction temperature is 30 to 95 ° C.
  • the space velocity is 0.25 to 1.5 h 1
  • the pH is 2.5 to 6.0 .
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 1.5 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 80 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 1.5 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 80 ° C.
  • the hydrogen pressure is 16.5 to 21.0 MPa, the reaction temperature 70 to 95 ° C, the space velocity 0.25 to 1.5 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 80 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa
  • the reaction temperature is 70 to 95 ° C.
  • the space velocity is 0.25 to 1.5 h 1
  • the pH is 2.5 to 6.0 , in particular after preheating in a process step a1) to 30 to 70 ° C.
  • the hydrogen pressure is
  • the hydrogen pressure is
  • the hydrogen pressure is 16.5 to 18.0 MPa
  • the reaction temperature is 70 to 79 ° C.
  • the space velocity is 0.25 to 1.5 h 1
  • the pH is 2.5 to 6.0 , in particular after preheating in a process step a1) to 30 to 75 ° C.
  • the hydrogen pressure is
  • reaction temperature 70 to 79 ° C 16.5 to 18.0 MPa, the reaction temperature 70 to 79 ° C, the space velocity 0.25 to 1.5 h 1 and the pH 2.5 to 6.0, especially after preheating in a process step a1) 30 to 70 ° C.
  • ruthenium-based catalyst is understood to mean a catalyst which contains elemental ruthenium and / or Ruthenium oxide and / or a ruthenium-containing compound, for example a ruthenium salt.
  • the catalyst has 0.05 to 20.00% by weight, in particular 0.05 to 5.00% by weight, 0.10 to 20.00% by weight, in particular 0.30 to 10.00% by weight .-%, in particular 0.50 to 5.00% by weight of ruthenium (in each case based on elemental ruthenium and the dry weight of the
  • the ruthenium oxide can be sesquioxide, dioxide or tetraoxide.
  • the ruthenium salt can be ruthenium nitrosyl nitrate, ruthenium acetylacetonate, barium perruthenite, sodium perruthenite, a ruthenate such as magnesium, strontium, calcium, silver, barium, potassium or sodium ruthenate, a perruthenate such as sodium or potassium perruthenate Ruthenium halide such as ruthenium dichloride, ruthenium trichloride, ruthenium tetrachloride, ruthenium pentafluoride, a ruthenium sulfide such as ruthenium disulfide or a chlorine salt of ruthenium such as potassium chloroperruthenate.
  • the term “ruthenium” is understood to mean elemental ruthenium or a compound containing ruthenium.
  • the ruthenium-based catalyst can be a monometallic catalyst, in particular ruthenium alone as the catalytically active metal, or in a further embodiment it can also be a bimetallic catalyst which contains a further metal in addition to ruthenium, for example nickel, palladium, platinum, iridium, cobalt , Rhenium, osmium, gold, silver, or copper.
  • a bimetallic catalyst in a preferred embodiment it can contain 5.00 to 95.00% by weight of ruthenium, preferably at least 50.00% by weight, in particular at least 55% by weight, of ruthenium (in each case based on elementary catalytically active metals and total weight of the catalytically active metals of the catalyst).
  • the ruthenium-based catalyst is a catalyst immobilized on a support.
  • the carrier is an acidic carrier, in particular an intrinsically acidic carrier, that is to say a carrier which is acidic due to its chemical composition or a carrier which is acidic by the application of acidic functions.
  • this carrier is carbon, a metal oxide, in particular aluminum oxide (Al2O3), titanium dioxide (Ti0 2 ) or silicon dioxide (Si0 2 ), zirconium dioxide (Zr0 2 ), or a zeolite, for example a zeolite from HY Type.
  • Al2O3 aluminum oxide
  • Ti0 2 titanium dioxide
  • Si0 2 silicon dioxide
  • Zr0 2 zirconium dioxide
  • zeolite for example a zeolite from HY Type.
  • the catalyst used according to the invention can be prepared in a known manner, as described in the textbook “Technical Catalysis - An Introduction” by Jens Hagen (VCH Weinheim, 1996), by first impregnating or coating the catalyst support with a solution of a ruthenium salt , the carrier thus treated is then dried, heated and exposed to a reducing gas stream.
  • the carbohydrate mixture provided is converted to isomalt and can be obtained, in particular isolated, from the aqueous reaction medium in subsequent process step c).
  • Conventional isolation processes for example crystallization processes, can be used for this purpose.
  • the isomalt in process step c) in solid, dry form by appropriate insulation, z. B. crystallization and drying processes can be obtained.
  • the isomalt in liquid form by evaporators, dryers, in particular spray dryers, falling film evaporators, drum dryers or other conventional devices.
  • the isomalt in process step c) can be obtained in liquid, for example dissolved or suspended, form, in particular by concentration steps, for example evaporation steps or membrane processes.
  • the isomalt obtained in process step c) can be in liquid, semi-liquid or dry form, in particular in crystalline form.
  • the present invention also relates to isomalt which can be prepared by one of the processes according to the invention, in particular obtained in process step c).
  • the isomalt produced according to the invention in process step c) is a sugar substitute which has 1,6-GPS and 1,1 -GPM as main constituents, in particular at least 86.00% by weight 1,6-GPS and 1,1- GPM (based on total TS of the isomalt).
  • this isomalt is a mixture containing 1,6-GPS and 1,1 -GPM with a 1,6-GPS to 1,1 -GPM ratio of> 1, in particular 55 to 62% by weight. l, 6-GPS and 38 to 45% by weight l, l-GPM (based on TS of the total amount of 1,6-GPS and 1,1 -GPM in isomalt).
  • the isomalt produced according to the invention is a JECFA-compliant isomalt which contains at least 98.00% by weight of hydrogenated mono- and disaccharides, namely 1,6-GPS, 1,1 -GPM, 1,1 -GPS, sorbitol and mannitol, and has a maximum of 2.00% by weight of secondary components, wherein in the isomalt at least 86% by weight of l, 6-GPS and 1.1-GPM, 0 to 0.30% by weight of reducing sugars and at most 0.50% by weight, in particular 0.01 to 0.50% by weight, of sucrose are present (in each case based on total TS of the isomalt).
  • Such a JECFA-compliant isomalt is, in a preferred embodiment, a 1.6-GPS and 1.6-GPM-containing mixture with a 1.6-GPS to 1.1 -GPM ratio of> 1, in particular 55 to 62 %
  • 1.6 GPS and 38 to 45% by weight 1.4 GPM based on TS of the total amount of 1.6 GPS and 1.1 GPM in isomalt.
  • isomalt in particular JECFA-compliant isomalt
  • isomalt in particular JECFA-compliant isomalt
  • isomaltulose and at most 0.50% by weight, in particular 0.01 to 0.50% by weight of sucrose and optionally, adding up to 100% by weight of the carbohydrate mixture (TS), trehalulose, isomaltose, glucose , Fructose and / or oligomers of carbohydrates, wherein if oligomers of carbohydrates are present, these are present in an amount of at most 0.5% by weight (in each case TS (dry substance), based on total TS of the carbohydrate mixture).
  • TS carbohydrate mixture
  • isomalt in particular a JECFA-compliant isomalt
  • isomalt in particular a JECFA-compliant isomalt
  • trehalulose and at most 0.50% by weight, in particular 0.01 to 0.50% by weight of sucrose and, optionally adding up to 100% by weight of the carbohydrate mixture (TS), isomaltose, glucose , Fructose and / or oligomers of carbohydrates, wherein if oligomers of carbohydrates are present, these are present in an amount of at most 0.50% by weight (in each case TS (dry substance), based on total TS of the carbohydrate mixture.
  • TS carbohydrate mixture
  • isomalt in particular a JECFA-compliant isomalt
  • isomalt in particular a JECFA-compliant isomalt
  • isomalt can also be produced from an isomaltulose and sucrose-containing carbohydrate mixture provided in process step a), which contains 75.00 to 86.00% by weight of isomaltulose, 13.99 to 24 99% by weight of trehalulose and at most 0.50% by weight, in particular 0.01 to 0.50% by weight of sucrose and, optionally adding up to 100% by weight of the carbohydrate mixture (TS), isomaltose, glucose, fructose and / or oligomers of carbohydrates, wherein if oligomers of carbohydrates are present, these are present in an amount of at most 0.50% by weight (in each case TS (dry substance), based on total TS of the carbohydrate mixture.
  • TS carbohydrate mixture
  • the present invention also relates to the production of a high-purity isomalt, in particular the isomalt obtained in process step c), which is preferably at least 98.00% by weight of hydrogenated mono- and disaccharides, namely 1,6-GPS, 1,1 -GPM, 1 , 1 -GPS, sorbitol and mannitol, and at most 2.00% by weight of secondary components, with at least 98.00% by weight of l, 6-GPS and 1.1 -GPM, 0 to 0.50 in the isomalt %
  • sorbitol, 0 to 0.50% by weight mannitol, at most 0.50% by weight, in particular 0.01 to 0.50% by weight sucrose, and 0 to 0.30% by weight , in particular 0.01 to 0.30% by weight of reducing sugars are present, individual secondary components optionally present in this isomalt each being present in an amount of 0 to 0.50% by weight, and the sum of all reducing and non-reducing sugar
  • high-purity isomalt can be produced from a carbohydrate mixture containing isomaltulose and sucrose, which is provided in process step a) and which contains 98.00 to 99.99% by weight of isomaltulose and at most 0.50% by weight, in particular 0. 01 to 0.50 wt .-% sucrose (each TS (dry substance), based on total TS of the carbohydrate mixture).
  • such a high-purity isomalt can be produced from a carbohydrate mixture containing isomaltulose and sucrose provided in process step a), which contains 98.00 to 99.99% by weight isomaltulose and at most 0.50% by weight, in particular 0 , 01 to 0.50% by weight of sucrose and optionally, adding up to 100% by weight of the carbohydrate mixture (TS), has trehalulose, isomaltose, glucose, fructose and / or oligomers of carbohydrates, where if glucose, fructose and / or Oligomers of carbohydrates are present, each in an amount of at most 0.5% by weight (in each case TS (dry substance), based on the total TS of the carbohydrate mixture).
  • TS dry substance
  • this high-purity isomalt is a mixture containing 1,6-GPS and 1,1 -GPM with a 1,6-GPS to 1,1-GPM ratio of> 1, in particular 55 to 62% by weight. % l, 6-GPS and 38 to 45% by weight l, l-GPM (based on TS of the total amount of 1.6-GPS and 1.1 -GPM in isomalt).
  • the JEFCA-like or high-purity isomalt obtained in process step c) contains at least 98.80% by weight, preferably at least 99.00% by weight, preferably at least 99.10% by weight of hydrogenated mono- and Disaccharides, especially disaccharide alcohols (each based on TS of the isomalt).
  • the isomalt provided has at least 98.00, in particular at least 98.20% by weight, preferably at least 98.50% by weight, preferably at least 98.60% by weight, preferably at least 98.70% by weight.
  • the isomalt obtained in process step c) preferably has from 0.01 to 0.45% by weight, in particular from 0.01 to 0.42% by weight of sucrose, in particular from 0.01 to 0.49% by weight %, in particular 0.01 to 0.20% by weight, in particular 0.01 to 0.04% by weight, in particular 0.10 to 0.50% by weight, in particular 0.02 to 0, 04% by weight, in particular 0.02 to 0.03% by weight, of sucrose (based in each case on the total dry weight of the isomalt).
  • the isomalt obtained in process step c) has at least 98.00% by weight, preferably at least 98.20% by weight, preferably at least 98.50% by weight of disaccharide alcohols, in particular 1,6- GPS and 1.1 -GPM as well as optional 1, 1-GPS, and 0.01 to 0.40% by weight, preferably 0.01 to 0.03% by weight of sucrose, 0.01 to 0.30% by weight % reducing sugars, at most 0.50% by weight of sorbitol and at most 0.50% by weight of mannitol, the sum of all sugars, in particular isomaltulose, isomaltose, sucrose, fructose and glucose, at most 0.50% by weight % (TS, dry matter based on TS isomalt).
  • TS dry matter based on TS isomalt
  • the isomalt obtained in process step c) preferably has at least 98.00% by weight of l, 6-GPS and 1.1 -GPM and 0.01 to 0.05% by weight of sucrose (in each case TS , each based on TS Isomalt).
  • isomalt which is enriched in 1,6-GPS is particularly advantageously provided.
  • 6-GPS has a stronger sweetness and a higher solubility in water compared to 1,1 -GPM.
  • the weight ratio of 1.6-GPS to 1.1 -GPM in the isomalt obtained is> 1.
  • the isomalt provided in process step c), in particular the JECFA-compliant isomalt provided, in particular the high-purity isomalt is an isomalt with a 1.6 GPS to 1.1 GPM ratio of> 1, namely 55 to 62 wt .-% l, 6-GPS and 38 to 45 wt .-% l, l-GPM (based on TS of the total amount of 1,6-GPS and 1,1 -GPM in the isomalt).
  • a 1,6-GPS-enriched isomalt is provided in method step c), in particular one which contains more than 57.00 to 99.00% by weight, in particular 58.00 to 99.00% by weight. -%, l, 6-GPS and less than 43.00 to 1.00% by weight, in particular 42.00 to 1.00% by weight, l, l-GPM, in particular 75.00 to 80.00 %
  • 1.6 GPS and 25.00 to 20.00% by weight of 0.1 GPM in each case based on dry substance (TS) of the total amount of 1.6 GPS and 1.1 GPM
  • isomalt is provided in process step c), the 43.00 to 57.00% by weight of l, 6-GPS and 57.00 to 43.00% by weight of l, l-GPM (in each case related on dry substance (TS) of the total amount of l, 6-GPS and 1.1 -GPM) contains.
  • the isomalt provided in process step c) has no glucose.
  • the isomalt provided has no fructose. In a preferred embodiment, the isomalt provided has no sorbitol. In a preferred embodiment, the isomalt according to the invention has no mannitol.
  • the isomalt provided has no sorbitol, no mannitol, no glucose and no fructose.
  • the isomalt provided in process step c) has less than 0.01% by weight, in particular no isomaltulose.
  • the isomalt obtained in process step c) has at most 0.5% by weight, in particular at most 0.2% by weight, in particular at most 0.15% by weight, in particular at most 0.1% by weight .-%, in particular at most 0.05% by weight, in particular at most 0.01% by weight, of glucose (based on the total weight of the dry substance of the isomalt).
  • the isomalt provided has at most 0.5% by weight, in particular at most 0.2% by weight, in particular at most 0.15% by weight, in particular at most 0.1% by weight, in particular at most 0.05% by weight, in particular at most 0.01% by weight, of fructose (based on the total weight of the dry substance of the isomalt).
  • the isomalt obtained in process step c) has at most 0.5% by weight, in particular at most 0.2% by weight, in particular at most 0.15% by weight, in particular at most 0.1% by weight , in particular at most 0.05% by weight, in particular at most 0.01% by weight of sorbitol (based on the total weight of the dry substance of the isomalt).
  • the isomalt obtained in process step c) has at most 0.5% by weight, in particular at most 0.2% by weight, in particular at most 0.15% by weight, in particular at most 0.1% by weight , in particular at most 0.05% by weight, in particular at most 0.01% by weight of mannitol (based on the total weight of the dry substance of the isomalt).
  • the isomalt obtained in process step c) has at most 0.2% by weight, in particular at most 0.1% by weight, in particular at most 0.05% by weight. %, Sorbitol, at most 0.2% by weight, in particular at most 0.1% by weight, in particular at most 0.05% by weight, mannitol, at most 0.2% by weight, in particular at most 0.1% by weight .-%, in particular at most 0.05% by weight, glucose and at most 0.2% by weight, in particular at most 0.1% by weight, in particular at most 0.05% by weight, of fructose, the The sum of the sugars contained in the isomalt, in particular isomaltulose, isomaltose, sucrose, glucose and fructose, is at most 0.50% by weight (in each case based on the total weight of the dry substance of the isomalt).
  • the isomalt obtained in process step c) comprises 1,6-GPS, 1,1 -GPM and at least one further compound selected from the group consisting of aD-glucopyranosyl-1, ID- sorbitol (l, l-GPS), sorbitol and mannitol.
  • this sorbitol and mannitol contained in the isomalt does not originate from a sucrose conversion in process step b), but rather from glucose and fructose optionally contained in the carbohydrate mixture used according to process step a).
  • the isomalt obtained in process step c) contains 50.00 to 60.00% by weight of l, 6-GPS, 35.00 to 45.00% by weight of l, 1- GPM and optionally 0.10 to 15.00, in particular 0.10 to 1.50% by weight, in particular 0.10 to 1.00% by weight 1.1 -GPS, 0.00 to 0.50% by weight .-% mannitol, preferably no mannitol, 0.00 to 0.50 wt .-% sorbitol, preferably no sorbitol and 0.01 to 0.50 wt .-% sucrose, in particular 0.01 to 0.40 wt .-% %, in particular 0.01 to 0.30% by weight, in particular 0.01 to 0.20% by weight, in particular 0.01 to 0.04% by weight, in particular 0.02 to 0.03% by weight .-%, in particular 0.03 to 0.04 wt .-%, sucrose, preferably consists of this.
  • the concentration of sucrose in the isomaltulose and sucrose-containing carbohydrate mixture provided in step a) is kept constant up to the isomalt obtained in step c) solely by adjusting the process parameters defined in step b).
  • a process for producing isomalt is provided, within the scope of which the concentration of sucrose in the carbohydrate mixture containing isomaltulose and sucrose in process step b) provided in process step a) is constant, in particular over the entire process is held, in particular the sucrose content in the isomalt obtained is just as high is like the sucrose content in the provided carbohydrate mixture containing isomaltulose and sucrose.
  • the concentration of sucrose between the carbohydrate mixture provided in process step a) and the isomalt obtained in process step c) is kept constant, that is to say sucrose is not split and in particular not split in step b) and hydrated.
  • the concentration of sucrose between the carbohydrate mixture provided in step a) and the isomalt obtained in step c) is determined solely by adjusting the process parameters, i.e. hydrogen pressure, reaction temperature, space velocity and pH , kept constant, ie sucrose is not split in process step b), in particular not split and not hydrogenated.
  • sucrose is therefore not split, in particular not split and not hydrogenated.
  • the sucrose content is regarded as constant if there is no change in the sucrose content during the reaction according to process step b) using a GC analysis method (GC-FID) with a limit of quantification of 0.0 ⁇ g sucrose / 100 g dry substance .
  • GC-FID GC analysis method
  • the sucrose content is particularly preferably determined before and after implementation according to method step b), the sucrose content (the two values obtained form a pair of measurements) in each case several times, in particular 4 times, and an average for the sucrose content before and an average for the sucrose content after carrying out process step b) (mean value determination by means of the upper bound method).
  • the sucrose content is considered to be kept constant if the mean value of the sucrose content in the carbohydrate mixture corresponds to the content of sucrose in the isomalt obtained or if no significant t-test is used Difference between the mean values of sucrose in the carbohydrate mixture and in the isomalt obtained is determined.
  • the isomalt can be used for the production of products for human and / or animal consumption or of pharmaceutical products.
  • the present invention therefore also relates to products for human and / or animal consumption or pharmaceutical products containing isomalt according to the invention.
  • the product for human consumption is a food or luxury item such as a confectionery, a filling for confectionery, hard and / or soft caramel, a fondant, a yoghurt, a pastry, a chewing gum, an ice cream, a milk product , a fruit preparation, a jam, a jelly or a smoothie.
  • Hard caramels made from at least 96.00% by weight of isomalt according to the invention (based on the total weight of the hard caramel) have a water absorption of at most 1.30% by weight, in particular 1, when stored open for three days at 30 ° C. and 65% relative atmospheric humidity. 20% by weight, in particular 1.10% by weight, in particular 1.00% by weight, in particular 0.90% by weight, in particular 0.80% by weight (in each case based on the total weight of the hard caramel) .
  • Hard caramels made from at least 96.00% by weight of isomalt according to the invention (based on the total weight of the hard caramel) have a maximum water absorption of 6.0% by weight, in particular 5, when stored open for three days at 25 ° C. and 80% relative atmospheric humidity , 50% by weight, in particular 5.00% by weight, in particular 4.50% by weight, in particular 4.00% by weight, in particular 3.50% by weight, in particular 3.00% by weight % (in each case based on the total weight of the hard caramel).
  • the present invention therefore also relates to hard caramels containing isomalt according to the invention, in particular containing at least 96.00% by weight of isomalt according to the invention (based on the total weight of the hard caramels), in particular hard caramels, which are distinguished by the above-mentioned maximum water uptake under the specified conditions.
  • the invention is illustrated by the following example.
  • the hydrogenations were carried out in a continuous high-pressure reactor using the trickle bed process.
  • the respective carbohydrate mixtures identified in Table 1 below were dissolved in water and preheated. 1.5% Ru / Al 2 0 3 balls were used as catalyst.
  • the reaction conditions used in the reactor pressure, pH, LHSV and reaction temperature as well as the dry matter content of isomaltulose, trehalulose and sucrose as well as glucose and fructose on the total TS (dry matter) of the carbohydrate mixture to be hydrogenated (determined by GC-FID) are in each case given in Table 1.
  • Reaction temperature in the reactor implemented.
  • Reaction numbers 14 to 23 represent comparative runs not according to the invention.
  • Reaction numbers 14 to 23 represent comparison runs not according to the invention.
  • the sum of the secondary components is the difference of 100 - the sum of the hydrogenated mono- and disaccharides.
  • TS ref. is the dry matter content determined by means of a refractometer.
  • Tables 2a and 2b show the compositions of the isomalt obtained. It can be seen that, in comparison to the products of reactions 14 to 23 not produced according to the invention, a particularly pure isomalt was produced in reactions 1 to 13. It also shows that, surprisingly, the sucrose content, starting from the sucrose content of the carbohydrate mixtures used in reaction numbers 1 to 13, remained constant until the isomalt obtained, whereas the content of 1,6-GPS, 1,1 -GPM and 1,1 -GPS increased and the content of isomaltulose decreased.

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Abstract

La présente invention concerne un procédé amélioré permettant la production d'isomalt à partir d'un mélange d'hydrates de carbone composé d'isomaltulose et de saccharose.
EP19765728.1A 2018-09-11 2019-09-10 Procédé permettant une production d'isomalt améliorée Pending EP3849991A1 (fr)

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US4072628A (en) 1974-11-05 1978-02-07 Ici Americas Inc. Regeneration of supported ruthenium catalyst
DE2806216A1 (de) * 1978-02-14 1979-08-16 Bayer Ag Verfahren zur kontinuierlichen fermentation von mikroorganismen mit gleichzeitiger umsetzung von saccharose in isomaltulose
EP0329923B1 (fr) 1988-02-22 1993-04-21 Fina Research S.A. Procédé catalytique en une étape de conversion directe de polysaccharides en alcools polyhydroxylés
EP0420539A3 (en) * 1989-09-28 1991-12-04 Warner-Lambert Company Synergistic sweetening compositions containing a dipeptide sweetening agent and hydrogenated starch hydrolysates and methods for preparing same
DK0625578T4 (da) 1993-05-06 2004-08-02 Suedzucker Ag Södemiddel, fremgangsmåde til fremstilling deraf, samt anvendelse deraf
DE4416408A1 (de) * 1994-05-10 1995-11-16 Bayer Ag Verfahren zur Hydrierung von Zuckern
IL110126A (en) 1994-06-26 2001-01-28 Gadot Biochemical Ind Ltd Process for the manufacture of isomaltitol
DE19532396C2 (de) 1995-09-02 1997-08-21 Suedzucker Ag Zuckerfreie Produkte und Verfahren zu ihrer Herstellung
FR2741349B1 (fr) * 1995-11-17 1998-01-23 Roquette Freres Nouveau procede de fabrication du palatinitol
FI990924A (fi) * 1999-04-23 2000-10-24 Xyrofin Oy Glukopyranosyylialditolien kiteyttäminen, kiteiset glukopyranosyyliald itolituotteet ja niiden käyttö
CN1148377C (zh) 2000-04-17 2004-05-05 范志刚 一种帕拉金糖醇的制备方法
AU2003245923B2 (en) 2002-06-07 2007-12-13 Sudzucker Aktiengesellschaft Mannheim/Ochsenfurt Galactosyl isomalt, method for production and use thereof
WO2005021475A1 (fr) * 2003-09-03 2005-03-10 Sk Corporation Procede de preparation de polyols par l'hydrogenation catalytique de sucres
DE102004038689A1 (de) 2004-08-10 2006-03-02 Südzucker AG Mannheim/Ochsenfurt Organoleptisch verbesserte besonders lagerstabile Hartkaramellen
EP1804591B1 (fr) * 2004-10-15 2010-08-25 Südzucker Aktiengesellschaft Mannheim/Ochsenfurt Procede d'enrobage en cuve ameliore
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EP2361255B1 (fr) 2009-12-23 2014-06-11 Evonik Degussa GmbH Édulcorant et son procédé de préparation
CN112920235A (zh) * 2021-01-29 2021-06-08 山东健奕宏生物制药有限公司 一种异麦芽酮糖醇的制备方法

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CN112888697A (zh) 2021-06-01
JP2022528483A (ja) 2022-06-13
CA3111431A1 (fr) 2020-03-19
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AU2019337791A1 (en) 2021-03-25
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JP7379472B2 (ja) 2023-11-14
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